All Hail Kale - Kale, Potato and Onion Frittata

All hail Kale! I've always loved spinach, but having been raised in India, was not exposed to enough greens since they were highly seasonal, and tend to be more muddy and contaminated in the tropical areas.

Kale, together with cabbage, collards and Brussels sprouts belongs to the Brassica family. It is an excellent source of vitamin K, vitamin A, vitamin C and manganese. It is also a good source of dietary fibre, copper, calcium, vitamin B6 and potassium.
So, research shows that Kale turns on your body's natural detoxifying enzymes to help ward off lung and stomach cancers. The B vitamins boosts energy in your activity levels, promoting that healthy glow to your skin.

Here is a nice palate-pleaser recipe from the Self Magazine which can very well be eaten at dinnertime..Honey, can you make this? :-)

Recipe for Kale, Potato and Onion Frittata
* Vegetable oil cooking spray
* 1 yellow or white onion, sliced
* 1 pound kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
* 2 cloves garlic, chopped
* 2 cups boiled diced potatoes
* 2 whole eggs
* 2 egg whites
* 1/2 teaspoon paprika (preferably smoked)

Preparation

Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.

Serve with: A baked tomato and a salad per person. Halve tomato. Top each half with 2 tablespoons grated Parmesan, 1 teaspoon olive oil and 1/8 teaspoon each chopped garlic, thyme, basil and parsley; season with pepper. Broil 3 to 5 minutes. Combine 1 cup mixed lettuces, 1 slice red onion and 1/2 tsp each vinegar and olive oil.

Read More

Red Velvet Cupcakes

Ingredients

Makes 24

* 2 1/2 cups cake flour (not self- rising), sifted
* 2 tablespoons unsweetened Dutch-process cocoa powder
* 1 teaspoon salt
* 1 1/2 cups sugar
* 1 1/2 cups vegetable oil
* 2 large eggs, room temperature
* 1/2 teaspoon red gel-paste food color
* 1 teaspoon pure vanilla extract
* 1 cup buttermilk
* 1 1/2 teaspoons baking soda
* 2 teaspoons distilled white vinegar
* Cream Cheese Frosting

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

From Martha Stewart Cupcakes
Helpful Hint

Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade.

Read more at Marthastewart.com: Red Velvet Cupcakes - Martha Stewart Recipes